Description
Delight in these classic Strawberry Shortcake Muffins, featuring a moist and tender crumb bursting with juicy strawberry pieces. Topped with a sprinkle of sugar for a sweet, crisp finish, these muffins are perfect for breakfast or a quick snack during strawberry season.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated white sugar
- 1 tablespoon granulated white sugar (for topping)
Wet Ingredients
- 1/2 cup butter (cold, cut into small pieces)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup strawberries (chopped into 1 inch pieces)
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease 12 medium-sized muffin cups or line them with paper muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and 1/3 cup granulated sugar until well combined.
- Cut in Butter: Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Combine Wet Ingredients: In a separate small bowl, whisk the heavy cream, egg, and vanilla extract together until smooth and fully incorporated.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently until the batter just comes together; it will be lumpy and thick. Avoid overmixing to maintain a tender texture.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter, ensuring an even distribution without crushing the fruit.
- Fill Muffin Cups and Add Topping: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with the remaining tablespoon of granulated sugar for a crunchy finish.
- Bake Muffins: Bake in the preheated oven for 22 minutes or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and transfer the pan to a wire rack. Let the muffins cool in the pan for 5 minutes, then carefully remove them to the rack to cool completely or serve warm.
Notes
- Use cold butter to create a crumbly texture that results in tender muffins.
- For best results, use fresh, ripe strawberries chopped into uniform pieces about 1 inch in size.
- You can substitute heavy cream with full-fat buttermilk or whole milk for a slightly lighter texture.
- Sprinkling sugar on top before baking adds a crisp, sweet crust to the muffins.
- Do not overmix the batter; lumps are okay to keep the muffins tender.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 240 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 58 mg
